Black Bean & Sweet Potato Burritos

After the insanity of the holidays, I'm struggling to get back to my routine. Back to the kitchen. Back to blogging. Back to doing laundry before I run out of clean socks...again.

When I'm struggling to get cooking, I always turn to the HDHH archives. It feels like a reading a journal. I remember when the investment dudes gave me the recipe for Baked Oatmeal, when I used to eat Peanut Butter & Stuff Sandwiches on my business trips to San Francisco, making Spring on Toast with Amy, when Therese introduced me to her Corn & Tomato Salad, my childhood babysitter who inspired Bacon Cheeseburger Rice, making Salmon with Dill Cream Sauce with Kelly and Jill, watching my mom bake Butterscotch Cashew Bars. These are good memories. And certainly inspiration enough to get hot dinner on the table.

It had been too long since I made Black Bean & Sweet Potato Burritos, a recipe I first tested for dinner co-op with Therese back in 2011. These vegetarian burritos were so stinking good, a perfect way to usher in the New Year and a return to culinary pursuits.

Do you guys have any cooking inspiration for 2017? We'd love to hear it!

Let's get cooking!
Erin

Black Bean & Sweet Potato Burritos
Adapted from An Occasion to Gather
Originally posted September 23, 2011
Serves: 4-6

1 very large (or two small) sweet potato(s), peeled and cut into small pieces*
2 tablespoons olive oil
1/2 large onion, peeled and diced
2 cloves garlic, peeled and minced
2-4 ounces diced green chiles (Depending on how spicy you like things!)
2 teaspoons cumin
2 teaspoons coriander
2 (15 ounce) cans black beans, drained and rinsed
4 ounces Monterey Jack cheese, shredded
2 tablespoons chopped fresh cilantro
8 flour tortillas
Salsa and sour cream, for serving

Preheat oven to 350 or 425 degrees. (See Baking Note below for details on baking temperature.)

Place sweet potato in a saucepan with enough water to cover and a hearty pinch of salt. Bring water to boil. Reduce heat to a simmer and allow sweet potatoes to cook, stirring occasionally, for 10 minutes or until   they're easily pierced with a fork. Drain sweet potatoes and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic, and chiles and saute, stirring often, for 7 minutes. Stir in cumin and coriander and cook for another minute, until the spices are fragrant. Remove onion mixture from heat and set aside.

Combine sweet potatoes and black beans and mash them together with a potato masher or whatever mashing implement you prefer. (I like my burrito filling to have some texture, so I didn't mash it too much. Just use your best judgement.) Stir in cooked onion mixture, cheese, and cilantro.

Evenly divide the filling between the tortillas. Roll burritos up tightly and place seam-side-down in a 9 x 13 baking dish.

Baking Note: I've experimented with a couple different ways to bake these burritos, so I'll give you options. If you like crisp burritos and/or you want to get dinner on the table fast, crank up the oven to 425. Brush a little melted butter on top of the prepped burritos in the pan and bake for 10-15 minutes, until burritos are heated through and the tops are golden brown and crisp. If you like your tortillas to remain soft and/or you have more time to kill before dinner, cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake for another 5 minutes if you'd like to crisp up the tops a little bit.

Serve with salsa and sour cream.

*If you have leftover cooked sweet potatoes, this is a great way to use them up! I made extra roasted sweet potatoes, and they were delicious in this recipe. And with leftovers, you're one step closer to dinner.

Turkey, Black Bean & Sweet Potato Chili

The warmer days of middle March mean my boys play outside as long as they can. As the nights remain cool, it's a good time for a spicy-sweet chili that fills their bellies without being too heavy.

This turkey, black bean and sweet potato combo is nourishing and the slightly honeyed taste of the potatoes hints of full-on spring.

This dinner is close to my heart because I first started making it when we moved from Cincinnati to Peoria. We spent three months in a cozy, turn-of-the-century cottage. Our temporary home offered a tighter space that fostered just the right amount of family closeness we needed during our transition to a new city.

Since then I've tweaked this recipe from its original – a skillet potpie with a cornbread topping. I never could get the cornbread to be anything buy mushy. Now I serve it on the side. And my boys eat more of the chili. Points for Mom!

Whenever I make this meal, I think of the start of our Peoria adventure (four years ago now!) and it warms my soul. I hope it makes your family feel all warm inside, too.

Mangia! Mangia!
Andrea

Turkey, Black Bean & Sweet Potato Chili
Adapted from GoodHousekeeping.com.
Serves 6.

1 pound sweet potatoes, peeled and diced
1/4 cup water
1 jumbo onion (about 1 pound) finely chopped
1 tablespoon vegetable oil
2 garlic cloves finely chopped or 1 tablespoon jarred minced garlic
1 pound lean ground turkey
1/4 teaspoon salt
3/4 teaspoon black pepper, divided
1 or 2 tablespoons canned chopped roasted green chilis or pickled jalapeño peppers, if you prefer more kick
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (14.5 ounce) no salt added, fire roasted or plain diced tomatoes, mostly drained
1 can (15 ounce) no salt added black beans, rinsed and drained
1/2 teaspoon black pepper
Optional:
Chopped fresh cilantro for garnish
Shredded cheddar or Monterey Jack cheese for topping

Place sweet potatoes and water in a microwave safe bowl. Cover with plastic wrap and vent. Microwave on high for 5 minutes or until tender.

Using a deep 12-inch skillet or Dutch oven, heat oil over a medium-high flame. Add onion and cook, stirring frequently, until lightly browned, about 5 minutes. (Don't worry – while this looks like a ton of onions, they melt down and add a subtle flavor to the chili.)

Add garlic and cook for 1 or 2 minutes. Add turkey, salt and 1/4 teaspoon black pepper. Cook for 5 minutes, breaking up turkey into small pieces.

When turkey is lightly browned, add roasted chili or jalapeño peppers, chili powder, cumin and the sweet potatoes with their liquid. Cook for 1 or 2 minutes while stirring.

Add tomatoes, beans and black pepper and heat until bubbling. Reduce heat and simmer for about 20 minutes.

Dish up chili into bowls. Top with cilantro and cheese.

Orange Scented Sweet Potatoes with Pecans

I realize that it is March. That I should be posting recipes about lamb and peas and whatever-all-else is seasonally appropriate right now. But you know what? Sweet potatoes were on sale, so that's what we're eating, folks.

Plus it's a whopping 27 degrees as I type this. Spring? I think it's still sweet potato season around here.

This is another throwback recipe. The crunch of pecans elevates these spuds from becoming a boring side dish. And adding a touch of orange zest makes them taste fresh and (dare I say it?) appropriate for Spring.

Orange Scented Sweet Potatoes with Pecans
Originally posted in February 2011

1 large sweet potato
1 teaspoon butter
1/2 teaspoon orange zest
Pinch ground nutmeg
Salt and pepper
2 tablespoons chopped toasted pecans

Poke a few holes in the skin of the sweet potato, then microwave on high power for 8-10 minutes, until it's tender when pierced with a knife. (Flip over halfway through cooking to make sure it cooks evenly.) Allow sweet potato to rest until it's cool enough to handle. Remove peel and mash flesh with a fork. Stir in butter, zest, nutmeg, and salt and pepper to taste. Top with pecans.

Sweet Potato Soup with Chipotle

Today I have another flashback recipe for you. I originally wrote this in February 2011 as a guest post for the blog Cheap, Healthy, Good. It's one of my favorite posts (Go ahead. Just take a moment and read it.) and it's one of my favorite soups. The rich sweetness of the sweet potato is perfectly balanced with just enough smokey heat from the chipotle chile to warm your soul. It is absolutely February food.

This recipe makes a big enough batch to feed a crowd or pack for lunches for the week. Wouldn't a thermos of Sweet Potato Soup with Chipotle brighten up your brown bag?

Sweet Potato Soup with Chipotle
Adapted from Everyday Food
Original recipe here
Serves: 8

1 tablespoon olive oil
1 medium onion, peeled and chopped
Salt and pepper
2 teaspoons ground cumin
2 garlic cloves, peeled and minced
4 medium sweet potatoes (about 2 pounds total), peeled and chopped into 1" pieces
1 chipotle chile in adobo, chopped; plus 2 teaspoons adobo sauce (or to taste)
Approximately 7 cups* low-sodium chicken or vegetable broth
Sour cream, for serving

Heat oil in a large Dutch oven over medium-high. Add onion and season with salt and pepper. Cook onion, stirring occasionally, until softened and golden-brown around the edges, about 7 minutes. Add cumin and garlic and cook until fragrant, about 30 seconds.

Stir in sweet potatoes, chipotle chile, adobo sauce, and 6 cups chicken broth. Bring liquid to a boil. Reduce heat to low, partially cover, and allow soup to simmer until sweet potatoes are very tender, about 25 minutes.

Allow soup to cool slightly. Transfer soup to blender in batches, being cautious not to fill blender to the top, and, holding lid on tightly, puree until smooth. Return pureed soup to Dutch oven. (Alternatively, puree soup using an immersion blender.) If the soup is too thick, add remaining 1 cup chicken broth. Season to taste with salt and pepper. At medium-low temperature, heat soup until it is warmed through. Serve with a dollop of sour cream.

*Feel free to use more or less broth until the soup reaches your desired consistency.

Roasted Sweet Potato and Carrot Soup

Roasted Sweet Potato and Carrot soup is like autumn in a bowl. Rich and creamy from sweet potatoes. An earthy sweetness from carrots. It's the mealtime equivalent of a warm, cozy sweater. And it's the exact hue as the crunchy leaves littering my lawn.

Wait a minute...I think I was supposed to rake the lawn yesterday. Dang.

Roasted Sweet Potato and Carrot Soup
Serves: 4
Inspired by Crepes of Wrath

2 large sweet potatoes, peeled and chopped into 1/2" pieces
3 large carrots, peeled and chopped into 1/2" pieces
1/2 large (or one small) sweet red onion, peeled and cut into thick slices
2 tablespoons olive oil
1 teaspoon Bonne Herbes* (optional)
Salt and pepper
4 cups chicken or vegetable broth
Spiced Pumpkin Seeds for serving, if desired

Preheat oven to 400 degrees. Line one very large or two small baking sheets with parchment paper for easy clean up.

Place vegetables on prepared baking sheet. Drizzle with olive oil. Sprinkle with Bonne Herbes (if using) and salt and pepper to taste. Toss together so vegetables are evenly coated. Roast for 35-40 minutes or until vegetables are fork tender, stirring halfway through to ensure even cooking.

In batches, puree vegetables and broth in a blender until smooth. Pour the soup into a saucepan and heat until warmed through. (If you have an immersion blender, you can just puree everything in the saucepan and skip the blender.) If the soup is too thick, add water or additional broth until it reaches your preferred consistency. Serve topped with Spiced Pumpkin Seeds if desired.

*Bonne Herbes is a blend of chives, dill, basil, tarragon, chervil, and pepper. Truthfully, I just sniffed around (literally) in my spice cupboard until I found something that I thought would work with sweet potatoes and carrots. While I really like the dimension Bonne Herbes adds to the soup, I think it would still be delicious without it. Or substitute a sprinkling of dried basil or tarragon.

Slow Cooker Pork Chops with Apples and Sweet Potatoes

I'm not a big risk taker. Roller coasters scare the bejeebers out of me. I don't run with scissors. The idea of skydiving gives me a conniption.

For some reason, whenever I use my slow cooker, I feel like I'm taking a risk. Maybe it's because I biffed a few meals in my slow cooker shortly after the husband and I got hitched. One rock-hard pot roast in particular haunts my dinner dreams.

So as my fork hovered over a plate piled with pork chops, I had a twinge of nerves. The autumnal aroma of sweet potatoes and apples hinted at deliciousness, but would the chops be tasty? Or would they be dry and bland? Bravely, I dove in.

And I devoured every bite.

The brine infused flavor and ensured the pork stayed moist. Layered with the sweetness of apples and onions, plus the savory creaminess of sweet potatoes...Good gravy.

If its deliciousness isn't enough, something else to consider about Slow Cooker Pork Chops with Apples and Sweet Potatoes is the leftover potential. I've mentioned before that I like to disguise leftovers. Here are a couple ways to re-purpose this meal:

1. BBQ Pork Sandwiches: Cut leftover chops into bite-sized pieces. Warm it up in the microwave with a few spoonfuls of the cooking liquid and some barbecue sauce. Serve the pork on rolls with a pile of coleslaw on top.
2. Sweet Potato Soup: Puree leftover sweet potatoes, apples, and onions with a little bit of chicken or vegetable broth. Serve hot with a big salad and a hunk of crusty bread. 

Slow Cooker Pork Chops with Apples and Sweet Potatoes
Adapted from Cheap Healthy Good
Serves: 6

3 tablespoons Kosher salt
6 tablespoons brown sugar, divided
2 teaspoons black peppercorns, lightly crushed
Water
6 boneless pork loin chops
2 tablespoons olive oil
3 tablespoons brown sugar
3 apples*, cored and sliced into thick wedges
2-3 sweet potatoes, peeled and cut into 1/2" cubes
Salt and pepper
1 large sweet onion, peeled and thinly sliced

First we're going to brine the pork chops. In a large bowl combine salt, 3 tablespoons brown sugar, peppercorns, and a few cups of water. Stir until the salt and sugar dissolve. Add pork chops then add more water until the chops are covered. Refrigerate for 1-1.5 hours.

Remove the pork chops from the brine. Discard brine. Rinse the pork chops and pat dry.

Heat oil in a very large skillet over medium high. Add the chops and cook until they're browned and release easily from the pan, about 5-6 minutes. Repeat on the second side. Remove chops from the skillet and set aside. (Brown the chops in two batches if you don't have a big enough skillet to fit all 6 chops without crowding the pan.)

Add 1/2 cup water to the skillet and boil, scraping the browned bits from the bottom of the pan, until the water is reduced by half, about 2 minutes. Turn off the heat and set aside.

Meanwhile toss apple slices with the remaining 3 tablespoons brown sugar. Place sweet potatoes in the bottom of the slow cooker and season generously with salt and pepper. Top with half the onion and half the apples. Add the pork chops and top with the remaining onion and apples. Pour the liquid that you used to deglaze the pan on top of everything. Cook on high for 3-4 hours. Serve the pork chops and sweet potatoes topped with onions and apples.

*I think you can use whatever apples you have on hand, but each variety of apple will cook a little differently. I used McIntosh apples, and they broke down quite a bit. That was fine by me, but if you want your apples to stay more firm, consider a sturdier variety. Also, if you leave the peel on your apples, they will hold their shape more.

Slow Cooker "Baked" Sweet Potatoes

I've mentioned once or forty two times how excessively hot it is in Milwaukee this summer. When the air conditioning is on full blast and you're still feeling sweaty and gross, it's hard to turn on the oven. But I had some sweet potatoes lingering on my counter, and I needed to bake them somehow. 


Enter the slow cooker. 


Did you know that you can make "baked" potatoes in the humble crock pot? It's absolutely genius. You get a perfectly cooked spud, and the temperature in your kitchen doesn't hit triple digits.


What unorthodox foods do you make in your crock pot? Share your slow cooker secrets in the comments section.  

Slow Cooker "Baked" Sweet Potatoes*
Serves: 4

4 sweet potatoes
Your favorite sweet potato toppings: Salt, pepper, butter, brown sugar, etc.

Wash and dry sweet potatoes. Wrap them with aluminum foil and place them in your slow cooker. (I lined my slow cooker with an extra sheet of aluminum foil in case the sugary juices from the sweet potatoes leaked out of their foil jackets. I have a particular aversion for scrubbing my crock pot, and this helped me avoid that unpleasant task.)

Cook on low for 8 hours. Serve sweet potatoes with your favorite toppings.

*I tried this technique with sweet potatoes, but I'm sure it would work just as well with regular, old Idahos.